First off, I have a brand new computer. It is perfectly shiny and wonderful although I am having a bit of trouble figuring out how to work this and that but still, all in all, I'm pretty pleased and Oliver is extremely relieved that I will now stop stealing his computer.

As an apology for my long absence I give you the best cookies I have eaten in years. It was all I could do to restrain myself from eating all 2 1/2 dozen. They are that good. These cookies are essentially a brownie baked into cookie form and they practically require that you have a tall glass of milk to drink with them. They have a crackly, shiny, slightly crispy top and a rich, fudgy interior. Each deeply chocolaty bite is further intensified by the generous amount of chocolate chips in the batter. The simultaneously rich and melt in your mouth light texture of these cookies is created by beating the eggs, vanilla and sugar until it becomes light and thick before adding in the rest of the ingredients.

This recipe istaken from Martha Stewart's website here and is one of the few recipes that I didn't adapt heavily. The only changes I made were to use whole wheat flour instead of all purpose (which actually worked marvelously) and decrease the amount of chocolate chips since 12 oz seemed a little extreme to me. Also, it is VERY important not to over bake these cookies, when you first pull them out, the middle will seem almost batter-y, this is fine, they'll bake a bit longer on the pan as they cool.

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Gina-I told my mom about these as soon as I made them. I hope yours likes them too.

Mia- I always sub whole wheat flour in for white flour. I think it tastes better(and I can convince myself that they're healthy), and most other people don't seem to notice if I don't tell them. I thought I was the only chocolate chip-reducer out there. I've always been weird in that I want my cookies to have more cookie to them than chocolate chip.

I just made these and the first sheet I put in the oven turned out very pretty- as in your pictures. However, my second sheet came out lumpy and kinda grainy. The dough should be baked right away for the best appearance. The second sheet tasted great, but just didn't look as pretty.